VILLA COMMUNICO uses the primal essence of wood fire as our primary heat source. Reflecting the origins of culinary mastery of flame allows us to vividly showcase the rich bounty of Nara. By integrating techniques such as fermentation and aging with the freshest local ingredients, we create dishes that celebrate the harmony of tradition and innovation. Our approach crafts meals that honor Nara’s grand history while paving the way for future culinary excellence.
Born in Nara, Japan in 1982. He moved to Italy in 2005 to acquire skills at Il Sole in Bologna. After returning to Japan, he worked at RISTORANTE CANOVIANO Kyoto, Ristorante i-lunga, among other places. In 2014, Earned French cooking techniques at L’embellier Kyoto and He became the chef at abaroz in 2015. As the owner-chef, he opened communico in 2018 and open VILLA COMMUNICO in the summer of 2024.
He was awarded two toques by Gault et Millau for four consecutive years starting in 2019 and received one star in the Michelin Nara Special Edition in 2022 and 2023.
18:30 (simultaneous start)
Tuesdays/Wednesdays (open if Tuesday/Wednesday is a national holiday)
Dinner: 25,000 yen (tax & 10%service charge not included)
None (please refrain from wearing too casual attire such as nightwear)
ingredients
ingredients
ingredients journey At VILLA COMMUNICO, our commitment to exceptional ingredients is unwavering. When searching for ingredients, we always make sure to visit the places where these ingredients are produced. Traveling across various regions of Nara, we immerse ourselves in the landscapes, the atmosphere and the unique aromas of the production sites, and connect with local producers and experiencing their dedication firsthand, we bring a piece of their story to our restaurant and conveying all these experiences through the dishes we serve. When you dine with us, we hope you sense the narratives behind each ingredient, and tasting the essence of where it all began.
restaurant
restaurant
The open kitchen area was designed to resemble the kitchen of an old Japanese house, known as “okudo-san”. The interior aims to create a minimalist space, eliminating unnecessary decorations to allow a full appreciation of the culinary experience.
The furniture, tableware, and cutlery were carefully selected from trusted and outstanding domestic artisans to complement the space.
